Veggie Lasagna

Ingredients

Lasagna Noodles 

2 bags of Steam Fresh Veggies (the kind with broccoli, cauliflower & carrots)

1 container of Ricotta Cheese

1 bag of shredded Italian blend cheese

Parsely and Oregano Seasoning

2 bottles of Pasta Sauce

shredded Parmesan Cheese (optional)

Time:  approximately 1 and 10 minutes for prep and cook time combined.

 Boil your lasagna noodles for about 8 minutes.  

You can use the kind that do not need to be boiled, but we think they taste funny and don't use them.

 Microwave your veggie bags for 5 minutes.

 Dump your ricotta cheese in a bowl.

 Pour in a bag of Italian blend shredded cheese.

 Get your spices out.  We are using Oregano and Parsley, but we've been known to use other stuff too.  Salt, pepper and Basil are good options too.

 Sprinkle in Parsley.

 Sprinkle in Oregano.

 Mix it all up with a fork.

 Looks like this when all mixed.

 Empty your lasagna noodles into a strainer in the sink.

 Rinse with cold water.

 Coat the bottom of a pan with some pasta sauce.

 He's just tipping the pan this way and that to get it to spread everywhere.

 Lay down your first layer of noodles.

 Plop on some of the ricotta mixture.

 Spread it out evenly.

 Take your veggies out.  Break up your broccoli pieces to be a bit smaller and spread them sparingly on top.

 Then break up the cauliflower too and spread it evenly and sparingly on top as well.

 Finally, you'll spread around the carrots.

 Pour another thin layer of pasta sauce on top.

 Spread it evenly.

 Now to repeat that segment.  Lay out another layer of noodles.

 Then the cheese mixture.

 Spreading it evenly.

 Your broccoli pieces.

 Your cauliflower.

 Your carrots.

 Looks like this so far.

 Spread another thin layer of pasta sauce on top.

 Spread it evenly.

 Last layer of noodles.  Almost there!

 Last layer of sauce!

 Spread it nicely.

 Sprinkle some shredded Parmesan on top (optional.)  Or you could wait until it comes out of the oven to do this part.  Then put this in the oven at 375 degrees for about 40 minutes.  I like to keep it covered until the last 10 minutes or so.  Covered or uncovered works out fine.  It's a matter of how moist you'd like it and such.  Sometimes we keep this in the fridge for a day or two before cooking it.  In that case, you'll probably need to cook it for about 10-15 minutes longer, and I'd keep it covered.

After being cooked.